Cheesecake Stuffed Snickerdoodles
Soft snickerdoodle cookies stuffed with creamy cheesecake filling — cozy, sweet, and perfect for fall dessert tables or cookie exchanges.
Ingredients
- 6 oz cream cheese, softened
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp apple cider (optional)
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 cup sugar (for rolling)
- 1 tsp cinnamon (for rolling)
Instructions
- Mix cream cheese filling and freeze small portions for 30 minutes.
- Cream butter and sugars, add egg and vanilla.
- Whisk dry ingredients and combine with wet to form dough; chill 30 minutes.
- Wrap dough around chilled filling balls, roll in cinnamon sugar.
- Bake at 350°F for 10–12 minutes; cool slightly before serving.
Notes
For extra fall flavor, add a teaspoon of apple cider or caramel drizzle after baking. Freeze filling for neat centers.